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Cleopatra of Sicily: Whipped Ricotta Pistachio Pesto Pasta with Roasted Tomatoes
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Cleopatra of Sicily: Whipped Ricotta Pistachio Pesto Pasta with Roasted Tomatoes

45 minPour 4Nutri-Score C€€
par @the_pastaqueen29 imports0 fois cuisinée
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Ingrédients

4 personnes
  • cherry tomatoes (halved)Fruits et légumes400 g
  • garlic (3 cloves crushed into paste, 1 clove for the pesto)Fruits et légumes4 morceaux
  • salt (for the tomatoes, the pasta water and the pesto)Épices8 g
  • fresh oregano (leaves picked (dry oregano works too))Fruits et légumes5 g
  • thyme (leaves picked)Fruits et légumes4 g
  • light brown sugarÉpicerie10 g
  • ricotta (cold)Produits laitiers250 g
  • basil leaves (fresh)Fruits et légumes30 g
  • pecorino (grated)Produits laitiers30 g
  • parmesan (grated)Produits laitiers30 g
  • pistachios (shelled, unsalted)Fruits à coque et graines60 g
  • pine nutsFruits à coque et graines30 g
  • extra virgin olive oilÉpicerie80 ml
  • pastaCéréales320 g

par portion

Nutrition

579kcal

Glucides
69 g
Protéines
17 g
Lipides
26 g
Adapter les ustensiles

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Ustensiles

  • Four
  • Plat allant au four
  • Robot multifonction
  • Marmite
  • Saladier
  • Passoire

pas à pas

Préparation

  1. Prepare the garlic paste

    • Crush the garlic cloves with a pinch of salt into a rough paste, keeping a little texture.
    Étape 1

  2. Roast the tomatoes

    • Place the halved cherry tomatoes in a baking dish with the garlic paste, oregano, thyme, salt and light brown sugar.
    • Toss with a little olive oil and roast until soft, jammy and lightly caramelized.
    Étape 2

  3. Make the pistachio pesto

    • Blend the basil, pecorino, parmesan, garlic clove, pistachios and pine nuts.
    • Stream in the extra virgin olive oil until you get a loose pesto.
    Étape 3

  4. Whip the ricotta

    • Add the ricotta to the pesto and whip until smooth, light and fluffy.
    Étape 4

  5. Cook the pasta

    • Bring salted water to a boil and cook the pasta until al dente.
    • Reserve a ladle of pasta water before draining.
    Étape 5

  6. Assemble and serve

    • Loosen the whipped ricotta pesto with a splash of pasta water.
    • Fold in the drained pasta and the roasted tomatoes with their juices.
    • Finish with extra pistachios and serve.
    Étape 6
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